Potato, Egg, Bacon And Green Bean Salad - cooking recipe

Ingredients

2 lb new potatoes
2 None large eggs
1 lb green beans, trimmed
2 oz bacon, chopped
4 tbsp red wine vinegar
1/2 cup vegetable stock
1 tsp granulated sugar
2 None red onions, thinly sliced
5 oz low-fat natural yogurt (about 2/3 cup)
4 tbsp mayonnaise
Pinch None curry powder

Preparation

Cook the potatoes in boiling water for 20 mins, or until tender. Meanwhile, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, cover and remove from heat. Let sit for 12 minutes, drain then run under cold water. Peel and slice. Drain the potatoes and rinse under cold water. Once cool enough to handle, peel and slice.
Cook the green beans in a saucepan of boiling, salted water for 3-4 mins. Drain.
Heat a non-stick frying pan and add the bacon. Fry for 4-6 mins, until crisp then remove from the pan.
Heat the vinegar and stock in a saucepan and mix in the sugar. Season and mix in the onion. Leave remove from the heat and leave to steep for 10-15 mins.
Mix the yogurt, mayonnaise and curry powder together and season. Fold the salad ingredients together. Drizzle with the creamy curry dressing then serve.